浸漬及烹煮處理對大豆吸水特性、微細構造及品質變化之探討

浸漬及烹煮為豆類常見加工步驟，其會促使豆子吸水膨潤及質地軟化，以供各項豆類產品加工利用，高雄九號大豆為近年國內新興品種，其吸水、烹煮之加工特性甚少研究，本實驗以30、40、50、60℃於不同浸漬時間進行吸水特性分析，評估大豆浸漬變化、計算其吸水動力學、活化能和可能浸漬時間；並比較浸漬和未浸漬之大豆以100、121℃烹煮不同時間，探討大豆之烹煮吸水特性及微細構造變化。由本實驗可得高雄九號大豆浸漬溫度和時間關係式為：t = 366466T^(-1.982) (其中t為所需浸漬時間(min)、T為浸漬溫度(℃))，可藉由此方程式推估不同溫度所需浸漬時間；烹煮試驗中，大豆隨烹煮溫度提高，吸水、體積膨脹、固形物溶出率增加，其大豆構造也趨於鬆散、質地軟化和結構崩散造成硬度下降，由固形物溶出率、微細構造和硬度結果推估121℃未浸漬烹煮20分鐘大豆能得到硬度較低固形物溶出較少的大豆品質，本研究之結果可推算大豆浸漬及烹煮所需時間、烹煮處理後之大豆品質變化，期盼未來能供大豆相關研究及加工應用參考。

關鍵字

浸漬；烹煮；大豆；吸水特性；微細構造

並列摘要

Soaking and cooking of beans is a common processing step. They make beans absorb water, swell and texture soften for bean-processed products use. Kaohsiung No.9 has been a novel breed recently, and its processing properties of soaking and cooking are rarely researched. In our experiment, we evaluate soaking change and calculate hydration kinetic, activation energy and needed soaking time during different soaking time at 30, 40, 50, 60℃; Evaluate the water absorption properties, microstructure on after/without soaking soybean during different cooking time at 100, 121℃. With the water absorption ratio, we get the relationalship of soaking time and temperature, which is . t = 366466T^(-1.982) (t = needed soaking time (min), T = soaking temperature (℃)), we can use this equation to calculate needed soaking at different soaking temperature. With the cooking temperature increased, water absorption ratio, volume swelling ratio, solid loss ratio increased at cooking experiment, and hardness decreased because of structure increasing loosed, texture softened, further structure collapsed. Sum up experiment results, we finally surmise cooking 20 minute without soaking at 121℃ will have better quality. We can surmise the needed soaking and cooking time of soybean and soybean quality after cooking, and hope this result can be a reference for soybean research and process.

並列關鍵字

Soaking ； Cooking ； Soybean ； Water absorption property ； Microstructure

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